Mini Fruit Tart

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The ultimate BEST EVER miniature sugar cookie tarts with cream cheese filling and glazed fruit topping! via chelseasmessyapron.com

Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze.

Mini fruit tarts topped with raspberries, blueberries, blackberries, and fresh mint.

Mini Fruit Tart Recipe

My little niece recently turned 2 and I hosted a birthday party for her. I made lots of Mini Fruit Tarts for the party and they were all eaten first. Even though I made more than 50, it wasn’t enough because people kept coming back for more!

These tarts are my favorite thing to make for parties. Whether it’s for baby showers, wedding showers, or birthdays, they’re always a hit. They look so pretty that they can even help decorate the party, and every time I make them, someone asks me for the recipe.

The best part about these tarts is that they’re easy to make. I even start with ready-made sugar cookie mix!

Cookie dough base being prepared, baked, and prepped to hold fruit tart filling.

Ingredients In Mini Fruit Tarts

  • Sugar Cookie Mix, Butter, Egg: Combine to form sweet, crisp tart bases.
  • Cream Cheese, Sour Cream: Create a tangy, creamy filling.
  • Orange Juice, Zest: Infuse the filling with citrus flavor.
  • Vanilla, Orange Extracts: Enhance the filling’s taste.
  • Powdered Sugar: Sweetens and thickens the filling.
  • Fresh Fruit, Berries: Top the tarts with a burst of freshness.
  • Apricot or Orange Jam, Water: Form a shiny glaze for the fruit.

QUICK TIP

No fruit? This recipe is called Mini Fruit Tarts, but feel free to adapt. If you don’t want to use fruit, sprinkle the tops with crushed graham crackers, mini chocolate chips, or drizzle with ice cream toppings. Still delicious!

How To Make Mini Fruit Tarts

  1. Make the cookie cups: Mix up the sugar cookie dough and bake it in a mini muffin tin to make little cups.
  2. Prepare the filling: Mix cream cheese, sour cream, orange juice, zest, vanilla, and sugar to make the filling.
  3. Assemble the tarts: Spoon the filling into the cooled cookie cups and add chopped fruit on top.
  4. Glaze the fruit: Brush melted jam on the fruit to make it shiny.
  5. Enjoy right away: These are best eaten soon after making so the cookie cups stay crisp!

Creating the mini fruit tarts recipe: mix ingredients, add filling to cups, top with fresh fruit, and glaze.

Tips For Success

When you are making this recipe, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin.

  • Opt for a high-quality nonstick mini muffin tin to ensure the sugar cookie cups release easily.
  • Thoroughly grease the muffin tin before adding dough.
  • Less cookie dough is better: If you don’t want to measure each ball of dough out, just aim to fill each muffin tin cavity about halfway with dough.
  • Remove the cookie cups from the tin after a couple of minutes to prevent sticking.
  • Diversify fruit toppings for more visually appealing tarts.

Desserts displayed, with one tart having a bite taken out, showcasing the layers.

More Delicious Treats

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Mini Fruit Tart

5 from 2 votes
Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze for a touch of shine.
Mini fruit tarts topped with raspberries, blueberries, blackberries, and fresh mint.
Print Recipe

Mini Fruit Tart

Mini fruit tarts topped with raspberries, blueberries, blackberries, and fresh mint.
5 from 2 votes
Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze for a touch of shine.
Course Dessert, Snack
Cuisine American
Keyword fruit tart, mini fruit tart
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 35 -37 miniature tarts
Chelsea Lords
Calories 110kcal
Cost $6.59

Ingredients

Sugar Cookie Cups

  • 1 package (17.5 ounces) Betty Crocker Sugar Cookie Mix, + ingredients called for (1/2 cup butter and 1 large egg)

Orange Cream Cheese Filling

  • 8 ounces (226g) full-fat cream cheese, softened
  • 1/2 cup (113g) full-fat sour cream
  • 1 large orange (2 tablespoons orange juice (32g) and 1 teaspoon finely grated orange zest)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract, optional
  • 1 cup (125g) powdered sugar

Topping

  • Fresh fruit and berries, for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)
  • 1/3 cup apricot or orange jam
  • 3/4 tablespoon water

Instructions

  • COOKIE CUPS: Preheat the oven to 350 degrees F. Grease and lightly flour a miniature muffin tin. Prepare the sugar cookie dough according to package directions. Roll balls of dough that will fill the miniature muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.
  • COOKIE CUPS BAKE: Bake for 7-10 minutes or until the tops are very lightly browned or no longer glossy at the edges. (This time will vary based on how much dough you have in the muffin tin so watch carefully). We don't want the cookies over-baked at all or they make for hard/unpleasant fruit tarts. Remove from the oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a couple minutes and then begin gently coaxing them out. Use a butter knife to trace around the edges and a fork to help gently coax out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once they are out, you can further press down the center if desired. Let cookies cool the rest of the way on a cooling rack.
  • FILLING: Add softened cream cheese to a large bowl along with the 1/2 cup sour cream, 2 tablespoons orange juice, 1 teaspoon orange zest, 1/2 teaspoon vanilla extract, 1/4 teaspoon orange extract, and 1 cup powdered sugar. Beat with hand mixers until smooth, creamy, and well combined. We love the consistency of this filling, but if you'd like it slightly thicker, you can add a bit more powdered sugar. Place filling in the fridge for 20 minutes to firm up and allow flavors to intensify,
  • ASSEMBLY: Spoon the filling into the completely cooled sugar cookie cups. Add chopped fruit or berries to the top as desired.
  • GLAZE: Combine the 1/3 cup jam and 3/4 tablespoon water in a small microwave-safe bowl and microwave for 15 seconds. Whisk with a fork. With a pastry brush, brush the jam over the top of the fruit on each tart.
  • STORAGE: Mini tarts are best enjoyed within a few hours after making to ensure the sugar cookies don't get soggy. 🙂 If you'd like to store these, keep the components separate -- the filling in an airtight container in the fridge and the cookies in an airtight container at room temperature.

Video

Recipe Notes

Read the tips in the last paragraph for best results! I tried to scatter them throughout the instructions, but they are in greater depth there.

Nutrition Facts

Serving: 37miniature tarts | Calories: 110kcal | Carbohydrates: 14.7g | Protein: 1.3g | Fat: 5.3g | Cholesterol: 16.3mg | Sodium: 113.7mg | Sugar: 9.3g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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The ultimate BEST EVER sugar cookie fruit tarts! via chelseasmessyapron.com
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